Toppits' Seafood Recipes
Toppits' Community Seafood Recipes
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Smoked salmon risotto
1 leek finely sliced
1/4 cup of extra virgin olive oil
2 cups of carnaroli rice (Arborio is another good one)
1 cup of dry white wine (I used Prosecco)
5 or 6 cups of vegetable stock heated (if store bought use less broth and add water)
Toppits' smoked salmon, sliced into thin strips
2 tbsp of Mascarpone (optional but it makes any risotto amazing)
2-3 tablespoons of fresh chopped flat parsley
1. Sauté leeks in oil for about 5 minutes; don't let them go brown.
2. Add rice and stir to coat rice.
3. Add Prosecco to pot. Once it has evaporated add broth, just covering rice.
4. Once broth has almost evaporated add additional broth. Keep doing this until rice is almost cooked. Depending on the type of rice it will take about 15 to 18 minutes.
5. Just before the rice is cooked with some liquid still in the pot, add smoked salmon and stir into rice.
6. Shut down the heat, add mascarpone and fresh parsley.
7. Mix well and serve immediately.
Recipe from Patrizia Donadio
Halibut with peppers and potatoes
Recipe amended from Lidia Bastianich collection
¼ cup extra virgin olive oil
1 pound yukon gold potatoes, peeled, cut into chunks
2 garlic cloves, peeled and crushed
2 red or yellow bell peppers, sliced into ½--inch strips
2 tablespoons tomato paste
¼ teaspoon crushed red pepper flakes
1½ teaspoons kosher salt
4 fresh thyme sprigs, leaves stripped
1½ pounds Toppits halibut, cut into 2-inch chunks
2 tablespoons chopped fresh parsley
1. In a Dutch oven, heat the olive oil over medium–high heat.
2. When the oil is hot, add the potatoes and garlic. Cook and stir until potatoes are golden and crusty, about 10 minutes.
3. Add the peppers and cook until they just begin to wilt around the edges, about 3 minutes.
4. Clear a space in the pan and add the tomato paste.
5. Let it toast for a minute or two, then stir the tomato paste into the vegetables.
6. Season with the red pepper flakes, and add 3 cups water.
7. Bring to a simmer, season with 1 teaspoon of the salt, and add the thyme sprigs. Continue simmering until the potatoes are tender, about 7 to 8 minutes.
8. Once the potatoes are cooked, season the fish with the remaining ½ teaspoon of salt, and add it to the stew. Gently simmer just until the fish is cooked through, about 5 minutes.
9. Stir in the parsley and serve.
Recipe from Alana Longo
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